Use a thermometer! Yes, you may look a bit less macho when you whip out a nifty Instant Read Thermometer from your back pocket, swing out the slender probe and insert it gently into the very center of your...
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Conditions vary so use the following as a guideline; with observation, adjustment and a little practice, you’ll get consistently good results. Remove steak from refrigerator about 1 hour before cooking....
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Look for thick cuts. Avoid steaks that are less than an inch thick because they’re too easy to overcook. Be careful when buying steaks in packs — it’s often difficult to get a side view to...
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Have you ever wondered why the steak at a great steakhouse can taste so much better and more tender than the steaks you pull off your backyard grill? Or why they cost so much more? Two little words: dry...
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ARE YOU USING A GAS GRILL FOR CONNIVENCE BUT MISS THE CHARCOAL FLAVOR? CEDAR PLANK STEAKS MAY BE THE ANSWER. Gas grills are fast and easy, but don’t offer the flavor of charcoal – but toss in a...
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If you don’t have prime steak and you want to go marinade free there is a simple effective technique called salting. This will take a choice cut of meat and tenderize to almost prime status in...
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Be sure to bring your steaks to room temperature before you grill. This will lessen cook time and will help tenderize your marinating steaks. I know you want to dive right into your steak once it is...
Learn MoreHere is a guide for cooking times and temperatures to assure for the perfect steak. Cook times listed are based on your grill at medium high heat, times may vary depending on the cut of beef. Be aware of your...
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It is said that the flavor in a steak is in the cooking. Different cooking techniques will certainly change the final outcome. Gas grills, charcoal grills, stovetop / oven cooking, and smoking, just to name a...
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